30 In Recipes/ Gluten Free/ Main Meal/ Dietary Concern/ Dairy Free/ Refined Sugar Free/ Grain Free/ Salads/ Nut Free/ Soy Free

Hot Smoked Salmon Salad with Egg & Mustard Potatoes

A delicious warm smoked salmon salad that can be enjoyed at any time of year! The tasty hot smoked salmon goes perfectly with crispy smashed mustard potatoes, slightly oozy, runny egg, rocket, capers and chives, beautifully dressed with a lemon mustard dressing.

This smoked salmon salad recipe was originally posted in June 2017, it has been updated to improve user experience.

Did I mention the word….yum??? This smoked salmon salad is full of flavour and is not only delicious but very satisfying!

Hot smoked salmon is always something of a treat to me – I love it’s creamy texture and smoky flavour.

It isn’t cheap in New Zealand, but a small amount can go a long way.

Add in some crispy mustard potatoes (who doesn’t love them?), oozy egg and salty capers you have brunch/lunch made in heaven!

Birdseye view of hot smoked salmon salad with fork and spoon

 

In the past week we have experienced beautiful clear crisp days that can get rather hot in the sun and is a pleasure to be outside – to quite chilly days where you definitely don’t want to venture outside – to extreme rain and hail warnings!

This hot smoked salmon salad is a nice “safe” dish to serve up for guests that covers all seasons!

How to make Hot Smoked Salmon Salad with Egg and Mustard Potatoes

  1. First preheat the oven to 200°C/400°F.
  2. Next you will want to prepare the dressing, put all of the ingredients into a jar or glass  jug, stir and leave to the side.
  3. Wash the potatoes and chop into quarters. Place the potatoes into a roasting dish. Coat half of the potatoes with the mustard dressing. Place the potatoes in the oven and cook for 20 min. Then turn the potatoes over, coat them with some more dressing if needed. Cook for another 20 min.
  4. While the potatoes are cooking place the eggs in a saucepan and fill with enough water to cover the eggs. Bring to the boil then reduce to a simmer for 4 minutes. Remove eggs and place in a bowl of cold water for a couple of minutes to stop the cooking process.
  5. Remove the potatoes from the oven and lightly crush each potato with a fork. This gives them that slightly smashed look. They should be slightly golden and crispy on the outside and soft in the middle.
  6. Arrange the rocket leaves (arugula), cooked potatoes, hot smoked salmon on to a serving platter. Peel the eggs and roughly chop and add to the platter.
  7. Top the salmon salad with the freshly chopped chives and capers then drizzle the remainder of the dressing over the top.
  8. Add more salt and pepper to taste.
  9. Serve immediately

Additional Recipe Notes

  • Hot smoked salmon does not mean that it is hot temperature wise, it is the way the salmon is smoked it is much meatier than your standard cold smoked salmon that comes in thin slices. Just pointing this out as some people get confused what the word hot smoked means.
  • I have used the bitter greens that we call rocket leaves in New Zealand. These are the same as arugula leaves. Any lettuce leaves or spinach leaves will work but the bitter greens go really well with this dish, they set off the richness from the salmon nicely.
  • This salmon salad can be served later once the potatoes are cold if needed but I like to serve it straight away as a warm salad.

 

Close up of Hot smoked salmon salad.

Love Food Nourish Nutrition Tips

Salmon is a great source of omega 3 essential fatty acids which are well known to have cardiovascular benefits, help with enhanced mood and cognition and joint protection (source).

Eating your protein (salmon and egg) with some bitter greens such as rocket and a bitter dressing such as lemon can help get your digestive juices flowing and can assist  your body in breaking down and assimilating the protein in your meal.

This may be something you don’t care too much about, but I cannot tell you how important this is! Poor digestion was one of the most common things I used to see with clients in my naturopathic clinic.

If you are looking for other tasty salad recipes you may like to try:

Healthy Broccoli Salad (No Mayo)

Peanut-Miso Tempeh Salad Bowl

Beetroot, Avocado & Quinoa Salad with Spiced Walnuts & Mint

Roasted Pumpkin, Chickpea and Sundried Tomato Salad.

Sweet Potato & Feta Salad with Pomegranate & Pecans

Loaded Lentil Salad

I hope you enjoy this recipe! Please let me know how you got on in the comments below, I love hearing from you!

For more tasty recipes and to see what I’ve been getting up to you can follow me on Facebook, Instagram, Pinterest or Twitter.

Have a lovely week!

Hope

Serves 4

Hot Smoked Salmon Salad with Egg & Mustard Potatoes

A delicious and hearty hot smoked salmon salad with crispy mustard potatoes, egg & capers

10 minPrep Time

40 minCook Time

50 minTotal Time

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5 based on 7 review(s)

Ingredients

    Salad
  • 650 gm /1.5 lb small roasting potatoes (I used Inca Gold for this recipe)
  • 200 gm /7 oz hot smoked salmon
  • 4 eggs
  • 50 gm / 1.7 oz fresh rocket
  • 1 Tbspn capers
  • 1 Tbspn fresh chives
  • Salt & pepper to taste
  • Dressing
  • 1 lemon, juice of
  • 1/3rd cup olive oil
  • 2 Tbspn wholegrain mustard
  • 2 garlic cloves, crushed
  • 1 tspn sea salt
  • 1/4 tsp fresh ground black pepper

Instructions

  1. Preheat oven to 200°C/400°F.
  2. Prepare the dressing.
  3. Wash the potatoes and chop into quarters. Place the potatoes into a roasting dish. Coat half of the potatoes with the mustard dressing. Place in the oven and cook for 20 min. Then turn potatoes coat with some more dressing if needed. Cook for another 20 min.
  4. While the potatoes are cooking place the eggs in a saucepan and fill with enough water to cover the eggs. Bring to the boil then reduce to a simmer for 4 minutes. Remove eggs and place in a bowl of cold water for a couple of minutes to stop the cooking process.
  5. Remove the potatoes from the oven and lightly crush each potato with a fork.
  6. Arrange the rocket, cooked potatoes, hot smoked salmon on to a serving platter. Peel the eggs and roughly chop and add to the platter.
  7. Top with the freshly chopped chives and capers then drizzle the remainder of the dressing over the top.
  8. Add more salt and pepper to taste.

Tags

Diet
pescetarian
Whole 30
Allergy
gluten free
dairy free
soy free
wheat free
Courses
Brunch
Lunch
Main Course
Dinner
Cuisines
American
Cooking
Roasting

Nutrition

Calories

418 cal

Fat

25 g

Carbs

32 g

Protein

19 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
37
https://lovefoodnourish.com/hot-smoked-salmon-salad-with-egg-mustard-potatoes/

 

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